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Instructions:
1. Prepare the Beets:
- Start by peeling the beets and slicing them into thin rounds or wedges, depending on your preference. You can also cut them into cubes if you prefer a different shape.
- To make peeling easier, you can boil the beets first until tender and then slip off the skins, but for a quicker method, peel them raw.
2. Cook the Beets:
- In a large pot, add the sliced beets and cover them with water. Bring to a boil and cook for about 10-15 minutes, or until the beets are fork-tender.
- Once cooked, drain the beets and set them aside.
3. Prepare the Pickling Brine:
- In a separate saucepan, combine apple cider vinegar, water, sugar, and salt. Stir the mixture over medium heat until the sugar and salt are dissolved.
- Add in the peppercorns, mustard seeds, garlic, and bay leaves. Bring the brine to a gentle boil and let it simmer for about 5-7 minutes. This will help infuse the brine with the spices and garlic.
4. Pack the Jars:
- Sterilize your jars by placing them in hot water or running them through a dishwasher cycle. This ensures they are clean and safe for storing the pickled beets.
- Once the brine is ready, pack the cooked beets into the sterilized jars. You can use tongs or a spoon to pack the beets tightly, leaving about 1/2 inch of space at the top of the jar.
5. Fill the Jars with Brine:
- Pour the hot pickling brine over the beets in the jars, making sure the beets are completely submerged. Leave about 1/2 inch of space at the top of the jar.
- If desired, add dried dill to each jar for an extra burst of flavor.
6. Seal and Cool:
- Seal the jars with tight-fitting lids and let them cool to room temperature. Once cooled, refrigerate the jars.
- Allow the beets to pickle for at least 24-48 hours before eating for the best flavor. The longer they sit, the more flavorful they become.
Tips for Perfect Pickled Beets:
- Adjust the Sweetness and Tartness: If you like your pickles sweeter, add more sugar to the brine. If you prefer a tangier taste, increase the amount of vinegar.
- Add Extra Flavorings: Feel free to experiment by adding additional spices like cloves, cinnamon sticks, or fresh herbs for unique variations.
- Storage: Pickled beets can be stored in the refrigerator for up to 3-4 weeks. Always make sure the beets are submerged in the brine to preserve their freshness.
Serving Suggestions:
- Salads: Add pickled beets to a simple salad with greens, goat cheese, and walnuts for a fresh and vibrant dish.
- Sandwiches: Layer pickled beets on your favorite sandwich or wrap for a tangy twist. They pair wonderfully with roasted turkey or chicken.
- Charcuterie Boards: Pickled beets are a perfect addition to charcuterie boards, balancing out the richness of cheeses and cured meats.
- Snack: Enjoy them on their own as a tangy, refreshing snack anytime you need a quick bite.
Health Benefits of Beets:
Beets are not only delicious but also packed with nutrients. They’re rich in fiber, potassium, folate, and antioxidants. Consuming pickled beets can help improve your digestion, heart health, and liver function. Additionally, their natural nitrates have been shown to enhance athletic performance and lower blood pressure.
Why You’ll Love Pickled Beets:
Pickled beets bring a unique combination of sweet, savory, and tangy flavors that are a perfect addition to any meal. This simple recipe allows you to make homemade pickled beets with minimal effort, and the results are absolutely delicious. Whether you’re a beet enthusiast or just looking for a way to enjoy more vegetables, pickled beets are a tasty, nutritious, and colorful option that will brighten up any dish.
So go ahead and try making your own batch—once you taste the difference, you’ll never want to buy store-bought pickled beets again!
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